1. What’s Shaking? Creative Ways to Boost Flavor with Less Sodium
Jennifer Carlson, MPH, RD
Debra Eisenbarth, MS, RD
USDA, FNS, Child Nutrition Programs
Nutrition Promotion and Technical Assistance Division

2. What’s Shaking? Creative Ways to Boost Flavor With Less Sodium
Nation-wide sodium reduction in school meals initiative
Webinars, menus, best practice strategies, resources
Partners supportive of sodium reduction in school meals
Working with food industry

10. Lower-Sodium Flavorings
Spices & Herbs
Flavored vinegars
Fresh salsa
Lemon or lime juice
Pepper sauce
Salt-free seasoning mixes
Seasoning powders (onion powder, garlic powder)
Simple salad dressings (such as vinegar and oil)

11. Reduce salt in recipes by half, and conduct taste-tests
Low sodium bouillon cubes, and bases
Low-sodium broths
Use less or no salt when cooking pasta, rice, beans, and hot cereals

12. What’s Cooking? USDA Mixing Bowl

13. View options on the Foods Available List:

14. Ask for a list of low-sodium products that are available
Ask for price comparison sheets for similar items, then compare the sodium content
Coordinate with other school districts to develop bid specs – Create demand for products

15. Upcoming Webinar: Procurement, An Overview: Looking at 2 CFR 200, Program Regulations, and Guidance When Conducting a Competitive Procurement Process Date: February 2, Time: 1 PM EST To participate in the webinar: Please copy and paste, or click, this link to register: Streaming audio available through your computer or you can call in to listen to the audio via your phone, toll-free, at , Access Code:

16. Thank you!